Soft Yeast Pan Rolls
Yield: 27 rolls
Prep Time: 35 min + rising times
Cook Time: 20 min
Two .25-ounce packages active dry yeast
1 teaspoon + 2/3 cup granulated white sugar, divided
1 cup warm water (110°to 115°F)
1/2 cup salted butter, softened
1/2 cup shortening
1 teaspoon salt
1 cup boiling water
2 large eggs
7 to 7 1/2 cups all-purpose flour
1. In a bowl, dissolve yeast and 1 teaspoon sugar in warm water; let stand for 5 minutes. In a mixing bowl, use a rubber spatula to cream together the butter, shortening, salt and remaining sugar. Add boiling water; cool to 110° to 115°F. Add yeast mixture and eggs; mix well. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease the top of the dough. Cover loosely with a clean dishtowel and let rise in a warm place until doubled, about 1 hour.
2. Punch the dough down. Turn onto a lightly floured surface; divide into thirds. Divide each portion into nine pieces; shape into balls. Place in three greased 9-inch round baking pans. Cover and let rise until doubled, about 30 minutes.
3. Bake at 350°F. for 20 to 25 minutes or until golden brown. Cool in pans on wire racks.
*If you're searching for a warm place to let your dough rise, turn on your oven to 400 degrees for 1 minute and turn the light on. Turn it off after one minute, keep the light on, and place your bowl of dough in the slightly warmed oven. The light will help keep it warm enough to rise.
Source: RecipeGirl.com (via Taste of Home)